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首页> 外文期刊>Food microbiology >Challenge studies with Listeria monocytogenes and proteolytic Clostridium botulinum in hard-boiled eggs packaged under modified atmospheres
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Challenge studies with Listeria monocytogenes and proteolytic Clostridium botulinum in hard-boiled eggs packaged under modified atmospheres

机译：在改良气氛下包装的煮鸡蛋中单核细胞增生李斯特菌和蛋白水解肉毒梭菌的挑战研究

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摘要

Studies were conducted to determine the sensory shelf-life and microbiological safety of hard-boiled eggs packaged under various gas atmospheres, challenged with Listeria monocytogenes and proteolytic strains of Clostridium botulinum and stored at various temperatures. Growth of L. monocytogenes occurred in all inoculated egg samples stored at 4℃, 8℃, and 12℃ with counts increasing from ～ 10~2 to > 10~6 cfu g~(-1) after 3-20 days, depending on the packaging atmosphere and storage temperature. Growth of L. monocytogenes to these levels either preceeded, or occurred simultaneously with, spoilage. These results showed that packaging eggs, even under elevated CO_2 concentrations (80%), had a limited inhibitory effect on the growth of this psychrotrophic pathogen. In challenge studies with proteolytic strains of C. botulinum, botulinum neurotoxin was not detected in any samples after 21 days at 12℃. However, neurotoxin was detected in all inoculated eggs that had been initially stored at 12℃, then transferred to 25℃ for a further 7 days, regardless of the packaging atmosphere. Spoilage preceded toxigenesis in all cases and toxin was not detected in any uninoculated samples. This study has shown that modified atmosphere packaging cannot be regarded as an adequate barrier to control the growth of L. monocytogenes in hard-boiled eggs, even at refrigerated storage temperatures. However, refrigerated temperatures were essential to extend the sensory shelf-life and prevent the growth of proteolytic strains of C. botulinum in these packaged products.
机译：进行了研究以确定在各种气体气氛下包装，用单核细胞增生性李斯特菌和肉毒梭菌的蛋白水解菌株攻击并在不同温度下储存的煮鸡蛋的感官保存期限和微生物学安全性。分别在4℃，8℃和12℃保存的所有接种卵样品中都出现单核细胞增生李斯特菌的生长，在3-20天后，计数从〜10〜2增加到> 10〜6 cfu g〜（-1），具体取决于包装气氛和储存温度。单核细胞增生李斯特氏菌在变质之前或与其同时生长到这些水平。这些结果表明，即使在升高的CO_2浓度（80％）下包装鸡蛋，对这种精神营养病原体的生长也具有有限的抑制作用。在用肉毒梭菌蛋白水解菌株进行的攻毒研究中，在12℃21天后，在任何样品中均未检测到肉毒杆菌神经毒素。但是，在最初包装于12℃的所有接种卵中都检测到了神经毒素，然后无论包装气氛如何，都将其转移至25℃持续7天。在所有情况下，变态反应先于毒理作用，在任何未接种的样品中均未检测到毒素。这项研究表明，即使在冷藏温度下，气调包装也不能视为控制煮鸡蛋中单核细胞增生李斯特氏菌生长的适当障碍。然而，在这些包装产品中，冷藏温度对于延长感官保质期和防止肉毒梭菌蛋白水解菌株的生长至关重要。

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